Main Ingredient:
Six salmon steaks

Ingredients for poaching:
5 fluid ounces (150ml or two-thirds of a cup) Scotch whisky
¼ pint (5 fluid ounces/150ml/two-thirds of a cup) water
8 black peppercorns
3 bay leaves
1 chopped carrot
1 finely chopped onion
3 tablespoons lemon juice
½ teaspoon thyme
Salt and pepper to taste

Ingredients for whisky butter sauce:
3 egg yolks
1 tablespoon lemon juice
4 ounces (125g or one stick) butter
3 tablespoons Scotch whisky
3 tablespoons of the liquid used for poaching

The quantities given below are sufficient for six people. As with most cooking, it is best just to use blended whisky rather than more expensive malt.

Place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked. Strain and reserve the poaching liquid.
Place the salmon on a warm serving plate, cover and keep hot.
Make the butter sauce by whisking the egg yolks and lemon juice together. Place in a heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. Whisk until the mixture begins to thicken. Stir in the butter gradually, allowing a small amount to melt at a time. If any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of cold water before placing back on the heat.
Once all the butter has been mixed in and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of whisky and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh vegetables.